Everybody has a friend who is a fussy eater.

They have to tinker with their order every time they eat out, and they’re not afraid to ask to talk to the manager when they don’t get their way.

That’s annoying AF, I think we can agree, but there are those who seem to suffer a number of health complications when eating gluten, which is why there is now a burgeoning industry that caters to their wants.

Going gluten-free doesn’t come cheap, but are some businesses just ripping their customers off, and failing to deliver on their promises?

Carte Blanche decided to do some digging two Sundays back, with this description from their website.

Does eating bread made from wheat, rye and barley give you cramps, bloating, diarrhoea and even headaches? While there’s little scientific consensus on the prevalence of gluten sensitivity, South Africa has joined the global trend to go gluten-free, with consumers willing to pay a premium for gluten-free goods. But for someone with coeliac disease, less than half a teaspoon of wheat could potentially be enough to cause serious illness. Carte Blanche takes to the laboratory to investigate the consequences when bakers commit gluten fraud, falsely labelling bread as gluten-free, when it isn’t.

Without giving away too much, there are a few Cape Town bakeries that may be sweating bullets. One, in particular, has some serious questions to answer.

Here’s the segment:

[source:carteblanche]